In a large skillet, heat oil over medium heat. Saute red pepper for two minutes, then add garlic, jalapeno pepper, and chopped cilantro. Cook for one minute. Place fish on the vegetables and sprinkle with salt, pepper, and paprika. Pour in wine and simmer, basting fish occasionally. Cover and cook at a bare simmer until fish is opaque (approximately 8 minutes).

With a slotted spatula, remove fish and place in a deep platter. Remove skin, cover and keep fish warm. Boil the liquid in the skillet until it's reduced to about 1/2 cup. Pour over fish and serve at room temperature or cold. Garnish with cilantro sprigs.

ads keep dLife free

advertisement

dLife Weekly Poll

We all now know that sitting too much is considered a disease. Do you find it difficult to add more steps to your day despite your best efforts?